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Recipe: Egg and Bacon salad

February 18, 2018 by Shari 1 Comment

If you ask our middle son what he would like to eat, the answer will be ‘bacon and eggs’ nine times out of ten. And so, the egg and bacon salad was born (because you can make friends with salad). 

This egg and bacon salad hits the spot for children and adults alike.

My boys love picking through the salad to find their favourite things (but almost everything in this salad is considered one of their favourite things at the moment – that’s why I popped it in there).

I actually boiled an extra six eggs the other day when I made this salad – thinking that I would be able to pop a couple into preschool lunch boxes the next day, but all eggs were devoured that very night!

Recipe: Egg and Bacon salad

EGG AND BACON SALAD

4 eggs
300 grams of bacon
200 grams of green beans
1 can of cannellini beans
1 red onion
3 stalks of celery
3-4 radishes
3 small gem lettuces
1 orange
2 tsp apple cider vinegar
1 tsp wholegrain mustard
2 tbsp olive oil
salt and pepper

Put the eggs in a small saucepan of cold water. Bring to the boil over high heat and cook for 8 mins. At 5 minutes add the green beans. Remove the egg and the beans and cool under cold running water. Peel and discard the shell, then set aside.

Meanwhile, heat a medium frypan over high heat and cook the bacon, stirring, for 3-5 mins until golden. Drain on paper towel.

Drain and rinse the cannellini beans. Thinly slice the red onion. Trim and thinly slice the celery and radishes. Separate the lettuce leaves and tear into bite-size pieces. Put the cannellini beans, onion, celery, radish and lettuce in a large bowl.

Finely grate the zest of half the orange, then juice the half. Put the zest and juice, apple cider vinegar, wholegrain mustard and olive oil in a small bowl. Season with salt and pepper and whisk to combine.

Finely grate the egg. Add the bacon, green beans and half the dressing to the salad in the bowl. Toss well to combine, then divide among bowls. Scatter over the grated egg and drizzle with the remaining dressing to serve.

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Filed Under: Dinner, Lunch, recipe

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Hi, I’m Shari Wakefield and I am the creative director and social media manager behind the food/lifestyle blog GoodFoodWeek. I’m a mum to four beautiful boys, who spends her days working in corporate communications and her nights cooking up a storm in her kitchen. We reside in Sydney, Australiaread more

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GoodFoodWeek started in 2008 as a way of sharing recipes with uni friends and family who were spread near and far. It has evolved over the years to contain my ramblings as I’ve searched for a house, planned the perfect veggie patch, stumbled through farmer’s markets with my eye half open (because you need to be there at 6am to get the fresh eggs), had babies, gathered family and friends around a shared table, laughed out loud and enjoyed life to the fullest! Read More…

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